Ramp Tagliatelle Recipe
- 1 tablespoon extra-virgin olive oil
- 4 ounces ramps, white and pink parts finely chopped and greens cut into 1-inch pieces
- Kosher salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup finely grated Parmigiano-Reggiano, plus more for sprinkling
- 8 ounces dried egg tagliatelle or fettuccine
- Heat the oil in a deep heavy skillet (preferably cast-iron) over medium-high heat until it shimmers. Cook the white and pink parts of the ramps with 3/4 teaspoon salt and the pepper, stirring occasionally, until they are golden, about 5 minutes. Add the cream and the ramp greens and boil until the sauce is slightly thickened, 2 to 3 minutes. Remove the skillet from the heat and stir in the Parmesan.
- In a large pot of heavily salted boiling water, cook the pasta until it is al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta.
- Add the pasta to the sauce in the skillet, along with 1/4 cup of the cooking water, tossing to coat. Thin the sauce with more cooking water, if you prefer a looser sauce. Serve immediately, with additional cheese for sprinkling.
